This quick and easy Lemon Sugar Recipe comes together in just 5 minutes with only two ingredients—fresh lemon zest and granulated sugar! It’s bright, citrusy, and bursting with fresh lemon flavor, just like the rest of our favorite lemon recipes. Perfect for adding a little zing to drinks, baked goods, or even sprinkled over fresh fruit.
Whether you’re mixing it into tea, folding it into cookie dough, or dusting it over muffins, this lemon sugar topping adds a fresh, zesty punch to just about anything. Simple, fresh, and so tasty—you’ll definitely want to keep a jar of this around.
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Lemon sugar is one of those ridiculously easy ingredients that makes everything taste a little more special. You can swap it in for regular sugar in just about any citrusy recipe, and we love keeping a batch on hand all spring and summer long.
There are so many ways to use it—honestly, the hardest part is deciding which one to try next. It adds that bright, fresh lemony pop that nothing else quite does.
One of my favorite ways to use it? Rimming glasses with it for lemonade (it looks so pretty on raspberry lemonade or cherry lemonade) or even for my go-to weekend cocktail throughout summer - lemon drops!
Why this recipe is great
- So quick and easy!
- It puts that lemon peel to good use instead of tossing it in the trash!
- It’s a fun, new little addition to your kitchen rotation!
Lemon sugar ingredients
With just two ingredients, this recipe is as cheap as it gets, and just as quick and easy, too.
- Sugar: Just good old regular white granulated sugar is best.
- Lemons: Use fresh, ripe and brightly colored lemons.
Helpful kitchen tools
How to make lemon sugar
This is a super simple recipe, just follow the instructions and in about 3 minutes you will have a zesty and sweet addition to any recipe.
Toss the sugar and lemon peel into a small food processor or blender. Our favorite kitchen tool for getting just the lemon skin is a microplane! But if you don’t have one, a really sharp paring knife will do the trick. Just be careful to skip the bitter, white part underneath.
Once the sugar and peel are in the blender or food processor, give it a few pulses—about 20 to 30 seconds should do the trick. If you’re using longer strips of peel, it might take a little longer. Just keep pulsing until it looks like the pic above—once it’s all evenly mixed and lemony, you’re good to go
Hint: The key to making great lemon sugar is knowing the difference between the peel (also called zest) and the pith. The bright yellow peel is where all the good stuff lives—that's where the essential oils are, and they bring that fresh, punchy lemon flavor. The white pith underneath? That’s the bitter part we definitely want to avoid. Long story short: stick to the yellow peel and skip the pith!
Substitutions and variations
- Use superfine sugar in place of regular. Just pulse lightly or use your fingers to combine so as to not turn it into powder.
- If using as decoration, add some coarse sugar to the mix. Just don't put the sanding sugar in the food processor. It will break it down. Add it after the actual sugar is made.
- Substitute any other citrus fruits like oranges, lime, or even grapefruit in place of the lemon.
Ways to use lemon sugar
Use it in any lemon or citrus recipe that calls for sugar.
- Roll regular sugar cookies in it!
- Coat Lemon sugar cookies.
- On the rim of glasses for fun cocktails or mocktails.
- Top a cake or lemon loaf for a slightly crunchy topping.
- Crunchy topping for soft lemon scones.
- On pancakes for a bright twist!
- Add it to ice tea concentrate for a slightly sweet twist.
- Sprinkle on toast in place of traditional cinnamon sugar.
Can lemon sugar be made ahead?
While lemon sugar is best when it is fresh, lemon sugar can be made ahead and stored in an airtight container for a month in the refrigerator. It might dry out a bit, but it still works. If it needs a little refreshing, just rub between your fingers.
FAQs
If using lemon sugar with a day or so, it can be stored in an airtight container on the counter. If wanting it to last longer, be sure to store it in the refrigerator.
Yes! In order to make this without the use of kitchen appliances, you will need a microplane to get the zest as fine as possible. Once the sugar and fine peel are in a bowl, use your fingers to rub all the essential oils from the skin into the sugar. Go until the color of the sugar is the same throughout.
Tips & tricks
- Use only the peel and none of the pith.
- If you don’t have a microplane, you can use a very sharp knife to remove only the colored skin - not white pith - to get off large sections. It might take longer in the food processor.
- Pulse until the mixture is just uniform in color and texture.
- Store in an airtight container.
More recipes that use lemons
Looking for other recipes like this? Try these:
Recipe
Easy Lemon Sugar Recipe (Just 2 Ingredients!)
Equipment
- Food processor or blender
Ingredients
- 1 cup granulated sugar
- 2 tablespoon lemon zest about 2-3 large lemons
Instructions
- Place both ingredients in a food processor fit with the “S” blade or a blender. Pulse for 20-30 seconds or until zest is thoroughly combined with the sugar.1 cup granulated sugar, 2 tablespoon lemon zest
- Pour into an airtight container. Store in the refrigerator for up to 5 days.
Notes
- Use only the peel and none of the pith.
- If you don’t have a microplane, you can use a very sharp knife to remove only the colored skin - not white pith - to get off large sections. It might take longer in the food processor.
- Pulse until the mixture is just uniform in color and texture.
- Store in an airtight container.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
This lemon sugar is super quick to throw together and brings a fresh tangy flavor to anything sweet.